Fermented Bloody Mary

  • Serves

    serves 4


Luke Burgess modernizes the classic brunch cocktail with kimchi brine and sesame oil at his restaurant Garagistes in Tasmania, Australia.


  • 2 cups jarred kimchi brine
  • 2 cups spicy pickle brine
  • 2 tbsp. light brown sugar
  • 1 tsp. kosher salt
  • 2 cups bottled clam juice
  • 1 cup tomato juice (preferably fresh)
  • 12 cup (or more) vodka
  • Toasted sesame oil, to garnish
  • Fennel pollen, to garnish


Step 1

Whisk jarred kimchi and spicy pickle brines, light brown sugar, and kosher salt in a large pitcher until sugar dissolves. Whisk in clam juice, tomato juice, and vodka; chill 1 hour before serving. Pour bloody mary into glasses; drizzle with toasted sesame oil and sprinkle with fennel pollen, if you like.

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